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697 Articles are founded.

The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk
Korean J Food Sci Anim Resour 2016;36(6):807-818.
https://doi.org/10.5851/kosfa.2016.36.6.807
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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799
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Purification and Characterization of an Antioxidant Protein from Fertilized Eggs
Korean J Food Sci Anim Resour 2016;36(6):791-798.
https://doi.org/10.5851/kosfa.2016.36.6.791
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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
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Prevalence and Genetic Characteristics of Meatborne Listeria monocytogenes Isolates from Livestock Farms in Korea
Korean J Food Sci Anim Resour 2016;36(6):779-786.
https://doi.org/10.5851/kosfa.2016.36.6.779
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An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36
Korean J Food Sci Anim Resour 2016;36(6):769-778.
https://doi.org/10.5851/kosfa.2016.36.6.769
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Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging
Korean J Food Sci Anim Resour 2016;36(6):760-768.
https://doi.org/10.5851/kosfa.2016.36.6.760
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Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions
Korean J Food Sci Anim Resour 2016;36(6):752-759.
https://doi.org/10.5851/kosfa.2016.36.6.752
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Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
Korean J Food Sci Anim Resour 2016;36(6):744-751.
https://doi.org/10.5851/kosfa.2016.36.6.744
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Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Korean J Food Sci Anim Resour 2016;36(6):737-743.
https://doi.org/10.5851/kosfa.2016.36.6.737
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry
Korean J Food Sci Anim Resour 2016;36(6):719-728.
https://doi.org/10.5851/kosfa.2016.36.6.719
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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689
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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers
Korean J Food Sci Anim Resour 2016;36(5):679-688.
https://doi.org/10.5851/kosfa.2016.36.5.679
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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
Korean J Food Sci Anim Resour 2016;36(5):671-678.
https://doi.org/10.5851/kosfa.2016.36.5.671
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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665
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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
Korean J Food Sci Anim Resour 2016;36(5):656-664.
https://doi.org/10.5851/kosfa.2016.36.5.656
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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
Korean J Food Sci Anim Resour 2016;36(5):650-655.
https://doi.org/10.5851/kosfa.2016.36.5.650
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Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs
Korean J Food Sci Anim Resour 2016;36(5):641-649.
https://doi.org/10.5851/kosfa.2016.36.5.641
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Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402
Korean J Food Sci Anim Resour 2016;36(5):635-640.
https://doi.org/10.5851/kosfa.2016.36.5.635
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